Lamb Ragù

Lamb-Ragu-with-Pappardelle served on a white plate with fork

Lamb ragù is a hearty and simple pasta sauce recipe that is wonderful served over pasta or rice. Cook pasta or rice according to package directions to be hot when sauce is ready to serve.

Course Main Course

Cuisine Italian

Keyword comfort food, date night

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings people

Calories 439kcal

Author Marissa Stevens

Ingredients

1 tablespoon olive oil
1 onion finely chopped
1 rib celery finely chopped
1 carrot finely chopped
2 cloves garlic minced
2 pounds lean ground lamb
1 cup dry red wine
28 ounces crushed tomatoes with juice ideally San Marzano
kosher salt and freshly ground black pepper to taste
7 ounces feta cheese crumbled, to taste
½ cup torn fresh mint or fresh basil

Instructions

Heat olive oil in a wide, high sided skillet over medium heat. Add onion, celery, carrot and garlic. Cook and stir until onion is translucent, about 10 minutes.
Add lamb; cook and stir until the lamb has browned and most of the liquid has evaporated. Add wine and let simmer, stirring occasionally, until wine has reduced by half, about 10 minutes. Stir in tomatoes with their juices; bring to boil.
Reduce heat to low and simmer, stirring occasionally with a wooden spoon, until ragù is thick and flavors have fully melded, 45 minutes to 1 hour. Season to taste with salt and pepper.
Serve lamb ragù over hot cooked pasta such as pappardelle or tagliatelle (save some of the pasta water to loosen the sauce if necessary) or over hot cooked rice. If desired, top with crumbled feta and fine slivers of fresh basil or mint.

Notes

Note that nutrition information does not include pasta or rice.

Nutrition